We’re literally going to talk about sugar and water (+ some fun flavors) on my birthday – because THAT is how boring I truly have become.

BUT. BUT! they’re fun syrups and flavors. and they’re dangerous when combined with these lethal babies. hooooo boy, look out. What happened to my Saturday night last weekend? I literally have no idea because i used blueberry simple syrup in my mojito and died. Blueeeeeberry! ugh let me tell you though. if you use blueberry simple syrup AND blend up some fresh blueberries & strawberries and add them to the mojito recipe.

it’s gorg.

and also dangerous.

but gorgeeeeee.

do it.

But like. blueberry isn’t the only cool kid on the block today. cause we’re up-ing the ante with MINT. oh yeah. mint is a logical choice because, hello, i love it. and also because um, it helps get that minty flavor throughout the mojito. which is totally necessary. so if you’re going to make one simple syrup today make it mint!

but also make it blueberry.

and make it ginger?

I don’t DO logic guys. while I’m sure a ginger mojito would be BANGIN, that’s not what i use this stuff for. i use it for my FAVORITE drink on the block: ya boi Moscow mule. oh yeah.

These babies have been in my life since meeting Deb (hi deb!) way back in 2012 – and i have NEVER looked back.

we’ll talk about my favorite Moscow mule recipe some day – but for know, just know that you can probably make a billion killer drinks with some ginger simple syrup.

Killer.

Here’s what you SHOULD take away from this post: classic simple syrup.

Deb taught me many, MANY things that will continue on with me forever; but the two that stick out the most are how to roast a chicken AND the recipe for classic simple syrup.

swoon.

BUTTTT you know i can’t leave well enough alone, so I decided to trash this stuff up too. duhhhh.

Instructions

classic simple syrup

Whisk the sugar and water to combine in a small sauce pan over medium/high heat. Bring the mixture to a boil and then reduce the heat to medium/low ( you want the mixture to be bubbling just a little bit!). Let the mixture simmer for about five minutes or so, the longer you let it simmer the thicker the syrup will be. Whisk the mixture every few minutes while it’s simmering. Allow the syrup to cool and store in an air tight mixture for up to four weeks.

blueberry simple syrup

In your food processor, puree the blueberries. Combine the blueberry mixture, sugar, and water in a small sauce pan and bring to a boil over medium/high heat. Reduce the heat to low and simmer for 5 minutes, whisk it a few times while simmering. Remove the saucepan from the burner and allow to cool for five minutes. Once cooled, strain the mixture through a cheesecloth (or fine mesh sieve) and store in an airtight container for up to two weeks.

mint simple syrup

To start, you’ll want to muddle your mint either using a mortar and pestle or the back of a spoon. Combine the mint, sugar, and water in a small sauce pan and bring to a boil over medium/high heat. Reduce the heat to low and simmer for 5 minutes. Make sure to stir it at least once a minute. Remove the saucepan from the burner and allow to cool for five minutes. Once cooled, strain the mixture through a cheesecloth (or you can use a fine mesh sieve – or even just scoop out the mint using a spoon if you’re working on the fly) and store in an airtight container for up to two weeks.

ginger simple syrup

Peel your ginger root and chop it into small pieces, somewhere in between dicing and mincing. Combine the ginger, sugar, and water in a small sauce pan and bring to a boil over medium/high heat. Reduce the heat to low and simmer for 5 minutes. Make sure to stir it at least once a minute. Remove the saucepan from the burner and allow to cool for five minutes. Once cooled, strain the mixture through a cheesecloth (again, you can use a fine mesh sieve – or just scoop out the ginger pieces using a spoon if you chopped them big enough) and store in an airtight container for up to two weeks.